Quick answer: The testo 108 is a waterproof, probe-based food thermometer for spot-checking internal or contact temperature. Use a suitable Type T or Type K thermocouple probe, insert it into the food at the correct location, wait for a stable reading and compare the result with the food-specific control limit in your procedure—not with a universal temperature.
What the testo 108 measures and which probe it needs
The testo 108 (part no. 0563 1080) accepts Type T or Type K thermocouple probes. Its manufacturer-specified instrument measuring range is -50 to +300 °C (-58 to +572 °F); actual use is limited by the connected probe. The instrument’s water-resistant construction is rated IP67 with the appropriate connected Testo probe. It is intended for spot checks rather than unattended logging.
The included penetration probe suits many food-core checks. A compatible surface probe measures a contact surface, and an appropriate frozen-food probe may be needed for hard or frozen products. A packaging-surface reading is not the same as the center temperature of the product. For related guidance, see testo 104 Food Temperature Guide: Use, Cleaning and Verification.
How to measure food core temperature
- Check the device, battery, probe connector and probe tip. Make sure the chosen probe is appropriate for the food and the intended temperature range.
- Clean and sanitize the probe using the food operation’s approved procedure; prevent contamination between raw and ready-to-eat samples.
- Insert the probe into the thickest relevant portion, avoiding bone, packaging, cookware or another material that could bias the result. For thin foods, use an appropriate measurement approach.
- Wait until the display settles; record the temperature, time, food identification and location in the product. Repeat at a second point if the process requires multiple checks.
- Compare the measurement with the applicable food-safety plan. If it is outside the limit, follow the defined corrective action rather than guessing from appearance.
How the 108 differs from the 108-2
| testo 108 | testo 108-2 |
|---|---|
| Accepts compatible Type T and Type K thermocouples | Uses a lockable Type T probe connection |
| General interchangeable-probe flexibility | Probe retention designed to resist accidental detachment |
| Check IP67 condition with connected Testo probe | Check IP67 condition with correctly secured compatible probe |
Do not assume Type K compatibility on a 108-2. Identify the instrument by its product number before buying replacement sensors.
Worked example: a receiving check
Hypothetical training record: a food parcel gives 3.8 °C at the surface between packages and 6.1 °C at its measured center. The center is 2.3 °C warmer than the between-packages reading. This does not automatically mean the parcel should be accepted or rejected; check the food category, the local receiving procedure and any defined critical limit. Use the center measurement as the evidence for the place actually sampled, not a claim about the entire shipment. For another penetration-thermometer method, see the testo 103 core-temperature guide.
Why readings may be inconsistent
- The probe touches bone, tray metal or ice rather than the intended food volume.
- The sample has a temperature gradient, so changing penetration depth changes the reading.
- The probe has not had time to respond or is damaged or contaminated.
- The instrument range was confused with the connected probe’s allowable range.
Documentation and safe handling
For traceable checks, note the thermometer model, sensor type, reading, sampling location, acceptance criterion, operator and corrective action. Use the manufacturer’s operating instructions for cleaning and calibration checks. HACCP-supporting equipment does not by itself make a food process compliant.